Grilled Vegetable Frittata

I like to grill veggies in bulk. They can be used in lots of recipes. One of my favorite ways to incorporate grilled veggies into a hearty breakfast is by mixing it with eggs and stale bread in a frittata.

Frittatas are what I like to call garbage dishes, because you can put whatever you want or have on hand into them: veggies, pasta, meats, cheese, stale bread, etc. The only thing that is necessary for a frittata is egg, and you will need an oven safe frying pan or skillet. So try it with whatever you like! Enjoy!

Grilled vegetable Frittata

1 tablespoon of butter

1/2 cup Any mixture of grilled veggies (for this particular frittata I had grilled grape tomatoes, asparagus, zucchini, mushrooms, red and yellow bell peppers, and red onions)

1/2 cup Stale ciabatta (or any kind of bread you have) cut into cubes

3 eggs slightly beaten

1 teaspoon heavy cream (or milk, or half and half)

1/4 cup of shredded cheese (any kind you want, I used a quattro formaggio mix from trader joes)

Preheat your oven to 375 degrees. In a medium sized OVEN SAFE frying pan or skillet (I think I used my 8 inch), melt the butter over medium heat. Add the bread to toast slightly, and then the vegetables, season with a little bit of salt and pepper. Stir until the veggies are warmed through and arrange everything evenly over the bottom of the skillet. Mix the beaten eggs with the cream and cheese, and slowly pour the mixture over the arranged veggies and bread. Immediately put the skillet onto the middle rack of the oven and cook for about 15 minutes or until the eggs are fluffy and cooked through. Remove from the oven, let cool in the pan for about 5 minutes and turn out onto a large plate. Serve warm or at room temperature. (This is even tasty as leftovers, cold from the fridge)